Thank you for following my potato safari adventure and I’m hoping you’re enjoying it as much as I do, please keep reading we’re far from over yet.

Just a short update, we finally had our recipe for the cook-off finalized, thanks to our generous impromptu mentor, Chef Sandy Daza. We were then given grocery moolah to buy the things we need for the cook-off. And I'd like to give credit here to my partner, Con for volunteering to do the grocery. He’s also a Chef by the way and he knows his way around food ingredients more than I do. So that being settled, wish us luck.

But before that, I’d like to bring you back to another round of gastronomic potato-themed dinner at the gorgeous Polo Bistro set at the iconic Marco Polo Hotel.

Polo Bistro is a casual dining restaurant in the #HeartofDavao that offers a fine list of inter-continental Ala Carte dishes. The Grilled Blue Marlin here is the best, that one plate you shouldn't miss indulging at when in town. Plus, dining here comes with a nice view, especially at night. The suppressed light coming from the blue pool forge up a mellow atmosphere, perfect setting for a relaxing evening - good food, good view and of course with a good company :)

First on the table, US Potato Crisscut and Shrimp Cake. This salad came out nice, all adorned with pomelo shreds and Jicama cuts. I always love salads with pomelo, they’re a compound fruit that comes sweet, sour, bitter all at the same time and they always compliment food flavours to have balance. The Asian chilli dressing fused the whole dish together - crunchy texture of potato, the rich flavour of the shrimp cake, the complex taste of the fruits. Everything on this plate screamed goodness!

And now the main course. US Potato Wedges and A Honey Glazed Pork Ribs. This nice-looking stack has spiced chili onion rings, cherry tomato with cucumber mint dressing confit and balsamic glaze. There’s so much going on in this single plate. There’s this gush of sophisticated flavours I’ve only zeroed in on the core, the honey glazed pork ribs – tender with sweet traces, can be habit-forming ribs, really. Exquisite!

US Potato Wedges and A Honey Glazed Pork Ribs

I really like the look of this dessert plate. See? It looks like a tiny Christmas village to me, so much colours, so much flavours to explore. Its called US Hash Brown Potato Strawberry Cheese Cake. There’s a crumble potato twister, a soft meringue, white chocolate sauce, tidbits of fruits and a scoop of vanilla ice cream on it. Your choice, but it pays to have it all, trust me! Heavenly!

Polo Bistro also has an extensive list of fine wines to pair your meal. Just ask away :)

US Hash Brown Potato Strawberry Cheese Cake

Amazing how a little bit of everything can make up a complex and sophisticated something, that’s how I describe Chef Alex Destriza’s potato-themed food masterpieces. Well done, Chef!

All these will be available on a special menu at the Polo Bistro starting next year. Try it out!